Spanish potato omelette

Ingredients for 12 servings:

• 1 kg potatoes
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 1 can of tomatoes, 850 ml
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• Sugar
• 1 tbsp white wine vinegar
• 1 red bell pepper(s)
• 100 g green olives, pitted
• 75 g cheese (Manchego), in one piece; alternatively Gouda
• 4 stalks of thyme
• 3 eggs
• 6 tbsp milk
• 200 g sour cream
• Fat, for the tray

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and boil covered for about 20 minutes. Rinse, peel, and let cool. Peel the onion and garlic, then finely dice. Heat the oil in a pan. Sauté the onion and half of the garlic until translucent. Add the tomatoes and their juice, bring to a boil briefly, and puree. Season with salt, cayenne pepper, paprika, a little sugar, and vinegar. Trim, wash, and finely dice the bell pepper. Slice the olives. Cut the potatoes into 5 mm thick slices. Grate the cheese, wash, and pick the thyme. Whisk both together with the eggs, milk, sour cream, and the remaining garlic. Season well with salt and pepper. Mix the potatoes, bell peppers, olives, and egg mixture. Place in a greased pizza pan. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 40 minutes. Remove, let rest briefly, then cut into 12 pieces. Serve with tomato sauce. Serve with Serrano ham.